The calorimeter is a large round silver cylinder with a smaller cylinder inside. It has 3 holes around the
bottom edge of the larger chamber. The smaller chamber is held at the top by a metal rod the goes
through both chambers. Below the small chamber, there is a cork with a needle sticking straight up from
it (that is where you place the food to be tested). The small chamber has a thermometer in it which
measures the temperature of the water if you were to use it. The top of the small chamber is covered by
aluminum foil to preserve heat transfer. The thermometer is sticking out of the aluminum foil.
The use of this device is easier than you’d think. First, measure and record the weight of the food
sample using a triple beam balance. Then, fill the small chamber about halfway with water and measure
the mass and initial temperature of the water. Next, impale the food sample on the needle. Next, light
the food sample on fire, once it catches, immediately place the small chamber on top with the rod,
above the flame. After the food sample has fully burned out, caref...
First, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder. This water was then poured into the styrofoam cup that will be used to gather the hot water later. The water level was then marked using a pen on the inside of the cup. The water was then dumped out, and the cup was dried. Next, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder, and the fish tank thermometer was placed in the water. Once the temperature was stabilizing in the graduated cylinder, the marked styrofoam cup was filled to the mark with hot water. Quickly, the temperature of the regular water was recorded immediately before it was poured into the styrofoam cup. The regular/hot water was mixed for a couple seconds, and the fish tank thermometer was then submerged into the water. After approximately 30 seconds, the temperature of the mixture leveled out, and was recorded. This was repeated three
The metal cylinder was removed from the boiling water and placed in the Styrofoam cup using tongs.
The procedure of the lab on day one was to get a ring stand and clamp, then put the substance in the test tube. Then put the test tube in the clamp and then get a Bunsen burner. After that put the Bunsen burner underneath the test tube to heat it. The procedure of the lab for day two was almost exactly the same, except the substances that were used were different. The
At the beginning of the experiment the heat capacity of the calorimeter is measured. The heat capacity of the instrument is the amount of heat that it absorbs. As energy is released the value is negative and when it is absorbed
The thermometer’s original temperature before coming in contact with an outside object is represented by T. ∆T/∆t is the average temperature of the digital thermometer. represents the temperature of the heat flowing object. In this lab, the temperature of the air is represented by Tair=T. To= Thand is the temperature of the hand.
6. Place the test tube in the beaker. Secure the test tube and thermometer to the retort stand using clamps. Begin heating the water bath gently.
We take one potato and cut from it three even potato chips. These potato chips will never be the same weight as we had to cut them ourselves and it is too inaccurate. So we decided to calculate the percentage gain/loss as this would mean that the measurements are all on the same scale. We then weighed the potato chips on a very sensitive weighing scale. These weighing scales can weigh things to a hundredth of a gram so our measurements are very accurate.
A thermometer * A clamp * A Bunsen burner * A stop clock Method = =
Measure and record the temperature of the water in the Styrofoam cup. Leave cardboard cover on until the heated metal is ready to be transferred into the calorimeter.
Start with the hot water and first measure the temperature. Record it. 8. Then pour 40 ml into the beaker. You can measure how much water was used by looking at the meniscus.
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
In a 100ml beaker place 50mls of water, measure the temperature of the water and record this initial temperature onto a table. Set the timer and add one teaspoon of Ammonium Nitrate to the water, stir this continuously until the Ammonium Nitrate has dissolved.
3. Why are the crucible and lid heated at the beginning of the experiment before being weighed?
The last part of experiment 5, was learning about specific gravity and temperature. Specific gravity does not have any units, it is unitless. When measuring for the temperature, we used a thermometer to calculate the Celsius of the water, 10% sodium chloride, and isopropyl alcohol. The specific gravity uses a hydrometer to measure the gravity of the liquids. Using the hydrometer, to figure out the measurements we have to look at it from top to bottom. The water for specific gravity was .998 while the temperature of it was 24